Food bloggers wear a lot of hats.

They are recipe developers, photographers, writers, social media-ers, amateur web developers (unless you pay someone else to do that, which makes life awesome!), and much more. I absolutely love my job and feel like the luckiest person in the world so believe me when I’m saying, this is not the beginning of a rant. In fact, it drives me CRAZY when articles are written about the hardships of food blogging. These get circulated around food bloggers and everyone nods there head and says, “yep, no one understands how hard it is.” But people, we are making food, taking pictures of it, putting it on the internet, and calling it our job! How much better does it get than this?

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But I digress…

As I was saying, food bloggers wear a lot of hats and of all the hats I wear, the hardest one (for me) is the writer’s hat.

Sometimes I love it. I sit down at my computer after having finished editing a batch of photos and words flow out of my mind, through my fingers, and onto the keyboard. I can write a blog post in 20 minutes and, voilá, done! But then there are those other times where I sit in front of a blank computer screen, staring at the blinking curser, and asking myself, “what can I possibly say about vegan cornbread?”

I could say it’s a fluffy golden, slightly sweet, corn-filled bread with a crispy skillet crust. I could also say that it’s a simple harvest bread that throws together in 30 minutes and serves an army, making it one of my favorite Thanksgiving bread. Or how about it’s the perfect adaptable recipe. Add your favorite herbs, spices, peppers, etc. for a new spin on this classic recipe.

But I just don’t want to.

Today I want to say, “Hey! I made some vegan cornbread and I think you’ll like it. Give it a try and let me know what you think!”

Preheat the oven to 400 degrees. Spray a 12" cast iron skillet with cooking spray and place in the oven while it preheats.

In a small bowl, make your "buttermilk" by whisking together soy milk and apple cider vinegar. Set aside to allow milk to curdle.

Combine cornmeal, flour, baking powder and soda, and salt in a large mixing bowl.

In a separate bowl combine "buttermilk", chickpea flour, water. Whisk together until chickpea flour is well blended and no lumps remain.

Add sugar to water/chickpea flour mixture and stir until it has dissolved.

Add melted vegan butter

Combine wet ingredients with the dry and stir until combined and batter is evenly hydrated. Don't over-mix. Fold in the corn.

Transfer to the hot cast iron skillet and spread evenly. Bake for 20 minutes until the top is golden brown and edges have baked away from the pan. Remove from oven and let cool 10 minutes before slicing.

Nutrition Facts

Vegan Cornbread

Amount Per Serving

Calories 268Calories from Fat 72

% Daily Value*

Total Fat 8g12%

Saturated Fat 4g20%

Cholesterol 15mg5%

Sodium 660mg28%

Potassium 277mg8%

Total Carbohydrates 41g14%

Dietary Fiber 4g16%

Sugars 4g

Protein 6g12%

Vitamin A5.3%

Vitamin C0.6%

Calcium7.8%

Iron11.3%

* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag@mydarlingveganso I can see your creations!

I haven’t tried it with another egg replacer (binder) because I think chickpea flour is the best for this recipe but you could try it with flax seed egg or commercial egg replacer for a similar texture and taste.

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